Hi Guys, Got a problem with my WSM, made a big big mistake. I always use restuarant grade charcoal but I got caught short on a windy weekend and ran out on a 17 hour pork butt smoke. Very close to my house is a general hardware store that sell bags of charcoal, to cut a long story short, bought some lumpwood and stoked up the pit and finished the pork. It came out real nice but when I tasted it, it had that tang of parrafin type after taste. Gutted, what a waste. Anyway, I put it behind me and cleared all the bottom out and washed my grates to get rid of any taste, then done some more pork butt low & slow with the restuarant grade charcoal and guess what? It still smells. I only used a couple of handfuls of hickory chips but that friggin' taste is still there, maybe not as strong but...... My question for you seasoned smokeheads is whether I should jet wash the inside and dome of the WSM to neutralize the taste or let the new smokes cover it. My smoker is 8 months old, used weekly, ol' man what should I do? Clean or let it do it's thing?